There’s something so comforting about walking into a house filled with the aroma of pot roast cooking. Growing up, it was always our Sunday dinner favorite, but these days, who has time to watch a roast cook all day? That’s exactly why I love making pot roast in my Instant Pot.
I discovered this method a few years ago when I was rushing to get dinner ready after a busy day of running errands. Now, instead of waiting hours for tender, falling-apart meat, I can have the same results in a fraction of the time. The best part? The meat comes out just as tender as the slow-cooked version, and all those wonderful flavors from the vegetables and broth are locked right in.
Even my picky eaters get excited when they smell this cooking – and trust me, that’s saying something! Whether it’s a regular weeknight or a Sunday dinner, this recipe has become my go-to when I want something that tastes like it took all day, but actually leaves me time to help with homework or catch up on laundry.
Why You’ll Love This Pot Roast
- Quick cooking time – Unlike traditional pot roast that takes all day, this Instant Pot version gives you tender, fall-apart meat in just about 90 minutes – perfect for those busy weeknights when you’re craving comfort food.
- One-pot meal – Your protein, vegetables, and gravy all cook together in the Instant Pot, meaning fewer dishes to wash and easier cleanup.
- Budget-friendly – Chuck roast is an affordable cut of meat that becomes incredibly tender in the pressure cooker, and basic vegetables like carrots and potatoes help stretch the meal even further.
- Family-sized portions – This recipe makes enough to feed 6-8 people, making it perfect for family dinners or meal prep with plenty of leftovers for sandwiches the next day.
- Simple ingredients – You’ll only need basic pantry staples and common vegetables you can find at any grocery store.
What Kind of Chuck Roast Should I Use?
For a tender, flavorful pot roast, look for a well-marbled chuck roast with visible streaks of fat running through the meat. The most common cuts you’ll find at the grocery store are labeled as “chuck roast,” “shoulder roast,” “chuck shoulder pot roast,” or “chuck seven-bone pot roast” – any of these will work great in this recipe. When shopping, try to choose a piece that’s evenly shaped (this helps it cook uniformly) and has a bright red color with white fat marbling. While you might be tempted to pick the leanest piece, remember that those streaks of fat will melt during cooking, keeping your meat moist and adding tons of flavor to your finished dish.
Options for Substitutions
This pot roast recipe is pretty adaptable – here are some handy swaps you can try:
- Chuck roast: While chuck roast is ideal for this recipe, you can use other tough cuts like bottom round, brisket, or shoulder roast. Just keep in mind that chuck roast gives the best flavor and tenderness, so try to stick with it if possible.
- Red potatoes: You can easily swap red potatoes with Yukon gold or russet potatoes. If using russets, cut them into larger chunks since they tend to break down faster during cooking.
- Beef stock: Out of beef stock? You can use chicken stock plus an extra tablespoon of Worcestershire sauce, or dissolve 4 beef bouillon cubes in 4 cups of water.
- Cornstarch: For thickening, you can use flour instead (use 4 tablespoons mixed with cold water), or even instant potato flakes (start with ¼ cup).
- Smoked paprika: Regular paprika works fine here, or you can skip it altogether since it’s optional. If you want that smoky flavor, a tiny pinch of chipotle powder works too.
- Cooking oil: Any neutral oil like canola, vegetable, or grapeseed oil will work just fine for searing the meat.
Watch Out for These Mistakes While Cooking
The biggest mistake when making Instant Pot pot roast is skipping the crucial step of searing the meat first – taking those extra 5 minutes to brown each side creates a rich, flavorful crust that makes all the difference in the final dish. A common error is cutting the vegetables too small, which can turn them mushy during pressure cooking – instead, keep your carrots and potatoes in large, 2-inch chunks so they’ll stay firm while still becoming tender. Another pitfall is releasing the pressure too quickly after cooking; allowing for a 10-15 minute natural release helps the meat retain its juices and prevents it from becoming tough and dry. For the best texture, avoid the temptation to cut into the roast immediately after cooking – letting it rest for 10-15 minutes allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
What to Serve With Pot Roast?
While this Instant Pot pot roast already comes with potatoes and carrots, you can round out the meal with some tasty sides that’ll soak up all that delicious gravy. A basket of warm dinner rolls or crusty French bread is perfect for this – trust me, you won’t want to leave any of that sauce behind! For some extra veggies, try serving steamed green beans or roasted Brussels sprouts on the side, which pair really well with the rich flavors of the beef. If you’re feeding a crowd, a simple green salad with a light vinaigrette helps balance out the heartiness of the main dish.
Storage Instructions
Keep Fresh: This hearty pot roast will stay good in the fridge for up to 4 days when stored in an airtight container. I like to keep the meat and vegetables together with some of the gravy – it helps keep everything moist and flavorful. The flavors actually get even better after a day or two!
Freeze: Got leftovers? This pot roast freezes really well! Place it in a freezer-safe container with some of the gravy and it’ll keep for up to 3 months. I usually portion it out into individual servings – it makes for such an easy dinner down the road.
Reheat: To warm up your pot roast, place it in a covered dish and heat it in the microwave, stirring occasionally until hot. For best results, you can also reheat it slowly in a pot on the stove over low heat. If the gravy seems too thick, just add a splash of beef broth to thin it out.
| Preparation Time | 15-20 minutes |
| Cooking Time | 70-90 minutes |
| Total Time | 85-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2200
- Protein: 150-180 g
- Fat: 90-110 g
- Carbohydrates: 120-150 g
Ingredients
For the roast and vegetables:
- 1/2 tsp black pepper (freshly ground preferred for best aroma)
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 large yellow onion (cut into 8 wedges)
- 1 tbsp cooking oil (grapeseed or avocado oil recommended)
- 1 tsp salt
- 4 large carrots (peeled and cut into 1-inch chunks)
- 2 tbsp worcestershire sauce
- 4 cups beef stock (I use Pacific Foods organic broth for rich flavor)
- 1 lb small red potatoes (halved or quartered if large)
- 3-5 lb beef chuck roast (well-marbled for tenderness for a more succulent result)
- 1 tsp onion powder
For the gravy:
- 2 tbsp cornstarch
- 1/4 cup water
Step 1: Season and Sear the Roast
Begin by turning on your Instant Pot and setting it to the “saute” mode.
In a small bowl, mix together salt, pepper, garlic powder, onion powder, and smoked paprika.
Rub this mixture all over the roast to ensure all sides are well seasoned.
Drizzle some oil into the Instant Pot, and wait for about 30 seconds.
Then, use tongs to place the roast in the pot.
Allow it to sear and brown for 3-4 minutes without moving it.
Use the tongs to turn the roast, repeating the process until all sides are browned.
Step 2: Pressure Cook the Roast and Vegetables
Switch your Instant Pot to the “pressure cook” setting on high and set the time for 60-80 minutes, depending on the size of your roast (60 minutes for a 3-pound roast and 80 minutes for a 5-pound roast).
Add potatoes, onions, and carrots to the pot, arranging them around the roast.
Pour beef broth and Worcestershire sauce over everything.
Secure the lid on the pot and ensure the vent is set to the sealed position.
Step 3: Natural Release and Venting
Once the cooking time is complete, let the Instant Pot undergo a natural release for 10 minutes without touching it.
After 10 minutes, turn the vent to the venting release position.
Allow all the steam to escape fully and wait for the float valve to drop down before you safely remove the lid.
Step 4: Serve the Roast and Vegetables
Carefully transfer the roast, potatoes, onions, and carrots to a serving platter.
Use two forks to shred the roast into chunks.
With a handheld strainer, scoop out any bits from the broth left in the pot.
Step 5: Prepare the Gravy
Set the Instant Pot to the “soup” setting.
In a separate small bowl, whisk together water and corn starch.
Once the broth in the pot is boiling, stir in the corn starch mixture.
Continue stirring until the gravy thickens to your liking.
Season the gravy with additional salt, pepper, and garlic powder to taste.
Step 6: Serve and Garnish
Serve the thickened gravy poured over the shredded roast and vegetables.
Garnish with fresh thyme or parsley if you desire for a touch of color and added flavor.
Enjoy your hearty and savory meal!
